Roasted Green Chile Stew

September 18, 2008

Roasted Green Chile Stew

Philippe Waterinckx, Tucson CSA

This dish lends itself well to use leftover vegetables. Don’t
hesitate to substitute or add more vegetables

1 tablespoon olive oil
1 onion, chopped
1-2 cloves garlic, peeled and minced
2 teaspoons ground cumin, or mole pipian rojo
2-4 potatoes, diced
1 pound squash/zucchini, diced
6-8 roasted green chiles, skin and seeds removed, coarsely
1 lb diced tomatoes, fresh or canned
2 cups vegetable or chicken stock
1 bag braising mix (or mustard mix, or arugula), coarsely
salt to taste

In a deep skillet, sauté onion in medium hot oil until translucent.
Add garlic, cumin (or mole powder), potatoes and squash. Sauté
for 5 minutes.

Add green chiles, tomatoes and stock. Simmer for 30 minutes.
Add more stock to obtain stew consistency if necessary.
Turn off heat. Add braising mix (or other greens) and let it wilt
in stew for 5 to 10 minutes. Add salt to taste.
Serve with corn bread or tortillas and rice.

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